Melt the butter then and add the sweetener, cocoa and almonds.
Press onto the lined base of the baking dish.
Bake at 180C/350F for 10 minutes.
Chocolate Swirl Cheesecake
Using a stick blender with a whisk attachment, or food processor, mix the cream cheese with the sweetener to soften the cream cheese and remove any lumps.
Add the natural yoghurt, mix again.
Add the eggs one at a time, mixing between each egg.
Remove half the mixture into another bowl. Add the cocoa powder and the melted chocolate a few tablespoons at a time.
In the baking dish that has the chocolate crust, place big spoons of white cheesecake mixture, alternating with chocolate cheesecake mixture. Using a knife, gently swirl through the mixtures so they swirl but do not mix.
Bake at 180C/350F for 30-40 minutes, or until the cheesecake is cooked and no longer 'wobbles' in the middle.
If serving warm, allow to cool slightly before slicing.
Drizzle with melted dark chocolate.
Allow the cream cheese, yoghurt and eggs to be at room temperate, otherwise, when you add the melted chocolate, it will set in lumps as it mixes with the cold ingredients.